This is not rocket science. It's the same pastry crust (probably the only pastry crust) I've been making for over 45 years. It takes 5 minutes to prepare, plus 30 minutes in the freezer to firm it up, and it's definitely a whole lot cheaper, and a whole lot better than the supermarket versions - although I've only ever seen puff pastry.
Ingredients:
200 gms (or 1 cup) all purpose flour
100 gms (or ½ cup) warm, unsalted butter
pinch of salt
Ice cold water
Method:
Put the first 3 ingredients into a bowl. Mix together with your fingertips (you don't want to overmix) until the mixture resembles breadcrumbs. Add ice cold water and bring together until you have a soft, pliable dough. Cover with plastic wrap (or put it in a ziploc bag) and freeze for about 30 minutes. Remove from the freezer, roll out with a rolling pin and use accordingly. Typically, I use this for quiche, sweet pies, tarts and cheese straws.
Ingredients:
200 gms (or 1 cup) all purpose flour
100 gms (or ½ cup) warm, unsalted butter
pinch of salt
Ice cold water
Method:
Put the first 3 ingredients into a bowl. Mix together with your fingertips (you don't want to overmix) until the mixture resembles breadcrumbs. Add ice cold water and bring together until you have a soft, pliable dough. Cover with plastic wrap (or put it in a ziploc bag) and freeze for about 30 minutes. Remove from the freezer, roll out with a rolling pin and use accordingly. Typically, I use this for quiche, sweet pies, tarts and cheese straws.
